Ingredients
- 1 tablespoon mustard seeds, preferably brown
- 1 tablespoon canola oil
- 2 onions, chopped (2 cups)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 3 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 jalapeo pepper, seeded and minced
- 1 1/2 tablespoons ground coriander
- 1 tablespoon curry powder, preferably Madras
- 1 pound all-purpose potatoes, peeled and cut into chunks (3 cups)
- 2 cups water
- 1 head cauliflower, cut into small florets (4 cups)
- 2 cups sliced carrots
- Freshly ground pepper, to taste
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped toasted nuts, such as almonds, cashews or pistachios (see Tip)
- 1 3/4 cups Cucumber-Mint Raita, (recipe follows)
Description
This Tangy Indian Curry, Full Of Potatoes, Cauliflower And Carrots, Is Topped With A Cooling Cucumber Raita. Serve Over Brown Basmati Rice.
Eating Well
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